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Automation of curd treatment in the early phase of Cheddar cheese manufacture

Authors: J. Czulak and A.J. Lawrence


As the first step toward automation in the first phase of Cheddar cheese manufacture (addition of starter to wheying off), a survey was carried out in a commercial cheese factory to find out the optimal range of the temperature and pH changes obtaining for the production of good quality cheese. Data from the survey were then used in deriving an automatic temperature and pH control programme which was instrumented and successfully tested in commercial manufacture of Cheddar cheese. An expanded programme, covering instrumentation for all operations from the cutting of the curd to the transfer of the vat contents to the cheddaring machine has been adopted for commercial cheese factory installations.

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